Carrot cake is a delightful dessert that combines the natural sweetness of carrots with warm spices and a creamy frosting, making it a favorite for celebrations and everyday treats alike. Moist, flavorful, and topped with luscious cream cheese frosting, this cake is sure to impress family and friends.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven: Preheat your oven to 350°. Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil and eggs until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Add Carrots and Mix-Ins: Fold in the grated carrots, crushed pineapple, and any optional mix-ins like nuts or raisins until evenly distributed.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, mixing until smooth, then stir in the vanilla extract.
7. Assemble the Cake: Once the cakes have completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
Aprile's Kitchen 